It takes just 15 minutes to prepare this delicious Coconut Blueberry Crisp featuring warm, bubbly blueberries topped with a crunchy mix of oats and coconut.
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Original content posted August 2016. Updated April 2021.
I had an abundance of blueberries after a great sale and an extra produce delivery, so I needed a quick way to use them before they went bad. The result was this Coconut Blueberry Crisp — simple, comforting, and now one of my favorite ways to enjoy an overflowing berry stash.
Normally I’m a chocolate-dessert person, but this fruit crisp might convert me. There’s no slicing or chopping fruit involved, so it’s low maintenance and fast to assemble. The bubbling blueberries under a crunchy oat-and-coconut topping are wonderful on their own, and even better served with vanilla ice cream. The cold, creamy ice cream melting into the warm topping creates irresistible ribbons of flavor.
Should You Use Sweetened or Unsweetened Coconut?
Use unsweetened coconut flakes for this recipe. Sweetened and unsweetened are often shelved near each other, but the unsweetened flakes have a cleaner, less clumpy texture and list only coconut on the ingredients. The blueberries provide natural sweetness, so the topping doesn’t need extra sugar; the unsweetened flakes keep the overall flavor bright and balanced.
How to Make Coconut Blueberry Crisp
1. Preheat the oven to 375 degrees.
2. In a 1.5-quart baking dish, combine the blueberries, sugar, cornstarch, orange zest, orange juice, and a pinch of salt. Toss to coat.
3. In the bowl of a food processor, pulse the oats, flour, brown sugar, a pinch of salt, and the chilled butter until the mixture is just combined and crumbly.
4. Remove the blade and stir in the unsweetened coconut flakes by hand so they distribute through the oat mixture.
5. Spoon the oat-and-coconut topping evenly over the blueberry mixture.
6. Place the baking dish on a sheet pan and bake for 60–70 minutes at 375 degrees, until the filling is bubbling and the topping is golden brown.
7. Allow the crisp to cool on a wire rack for about one hour. If you like, garnish with a few extra coconut flakes before serving. Serve warm with vanilla ice cream if desired.
Do You Need to Refrigerate Blueberry Crisp?
No. Cover the crisp with foil and store it at room temperature for up to three days. In my experience it rarely lasts that long — it’s usually gone much sooner.
What Can You Do with Overripe Blueberries?
If you have extra berries, they freeze well or make excellent additions to other baked goods. I’ve used extras in One Bowl Blueberry Brownies, Yogurt Blueberry Oatmeal Muffins, and Blueberry Lemon Almond Coffee Cake — all great ways to stretch a bounty of berries into multiple treats.
If you try this Coconut Blueberry Crisp or any recipe from Melanie Makes, please share your thoughts in the comments — she responds to every one!
Print Recipe
Coconut Blueberry Crisp
Ingredients
- 8 cups fresh blueberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- pinch salt
- 3/4 cups old fashioned oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 8 tablespoons butter chilled, cut into small pieces
- 1/4 cup unsweetened coconut flakes + more for garnish
Instructions
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Preheat oven to 375 degrees.
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In a 1.5 quart baking dish, add blueberries, sugar, cornstarch, orange zest, orange juice and salt.
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Toss together to combine.
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In the bowl of a food processor, add oats, flour, brown sugar salt and butter.
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Pulse together until just combined.
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Remove blade from food processor and add coconut flakes.
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Stir together to combine.
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Spoon oat topping over blueberries.
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Place baking dish on a baking sheet and bake for 60-70 minutes or until bubbling and coconut topping is golden brown.
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Allow to cool on a wire rack for one hour. If desired, garnish with additional coconut flakes prior to serving.